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Vine plantation is located at an altitude ranging between 200 and 500 meters, approximately 2 000 hectares wide, most vineyards are located on the southern slopes. Due to the agro-eco-climatic conditions, Vineyard Centre Jidvei wines have a high level of accumulation of flavorings maintaining high acidity. The research was aimed to track climatic conditions and their effect on grapes quality. The study took place in the Vineyard Centre Jidvei in 2009. The research results show the direct influence of climatic conditions on the quality of grapes.

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging - temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated. The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009. A good baking quality is associated with a high protein content. Among the technological factors affecting the grain protein, the fertilization is the most effective. Also wet gluten content and Zelleny index is heavily influenced by fertilization. The hectolitre mass (kg / hl), crude protein (%), wet gluten (%) strain index (mm), index of extensibility (mm) Zelleny index (ml) drop index (min), were determined as the main indices of the grain quality.